This recipe is 5-star restaurant quality. Beautiful and delicious. I used dark balsamic--didn't have white.
Shrimp and Arugula Salad
Photo: John Autry; Styling: Leigh Ann Ross
The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.
Yield: 4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
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Amount per serving
- Calories: 208
- Fat: 12g
- Saturated fat: 1.7g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 1.8g
- Protein: 18.5g
- Carbohydrate: 6.9g
- Fiber: 1.5g
- Cholesterol: 129mg
- Iron: 2.7mg
- Sodium: 149mg
- Calcium: 101mg
- 4 cups loosely packed baby arugula
- 1 cup (1/4 x 3-inch) julienne-cut red bell pepper
- 1/2 cup matchstick-cut carrot
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, thinly sliced
- 16 large peeled and deveined shrimp (about 3/4 pound)
- 3 tablespoons white balsamic vinegar
- 1. Combine the first 3 ingredients in a large bowl.
- 2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately.
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